Mediterranean Herb-Infused Chicken with Couscous and Feta
Inspired by the rich flavors of the Mediterranean, this dish combines tender, herb-crusted chicken with a vibrant medley of sautéed vegetables, all served on a fluffy bed of couscous. Finished with a sprinkle of creamy feta cheese and a splash of zesty lemon, this quick yet elegant dinner is perfect for busy weeknights or to impress guests at your next gathering. In just 30 minutes, you'll create a delightful one-dish meal that captures the essence of Greek cuisine.
4
Servings
N/A
Calories
14
Ingredients
Ingredients
boneless skinless chicken breast halves
4 small (Coated with wheat germ)
toasted wheat germ
1/4 cup (For coating the chicken)
olive oil
2 tablespoons (Divided for cooking)
zucchini
1 small (Sliced)
green sweet pepper
1/3 cup (Chopped)
onion
1/2 medium (Sliced and separated into rings)
garlic cloves
2 (Minced)
salt
1/8 teaspoon (For seasoning)
pepper
1/8 teaspoon (For seasoning)
water
2 tablespoons (For cooking vegetables)
lemon juice
4 teaspoons (Or lime juice, for dressing)
tomatoes
2 medium (Cut into wedges)
couscous
3 cups (Cooked)
feta cheese
1/2 cup (Crumbled, for topping)
Instructions
1
Coat each chicken breast half with toasted wheat germ, ensuring an even layer.
2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook uncovered for 12 to 15 minutes, turning once, until the chicken is no longer pink and reaches an internal temperature of 165°F (75°C). Remove the chicken from the skillet and keep warm.
3
In the same skillet, add the remaining tablespoon of olive oil. Sauté the zucchini, green pepper, onion, minced garlic, salt, and pepper for about 3 minutes, or until the vegetables begin to soften.
4
Add 2 tablespoons of water to the skillet and cook for an additional minute to steam the vegetables slightly.
5
Remove the skillet from the heat and stir in the lemon juice and tomato wedges, allowing the residual heat to warm the tomatoes.
6
To serve, evenly divide the cooked couscous among four dinner plates. Place the sautéed vegetable mixture on top of the couscous and arrange the chicken breast halves over the vegetables.
7
Finish by sprinkling crumbled feta cheese over the chicken, adding a delightful creaminess and tang to the dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Mediterranean recipe?
The recipe uses 4 small boneless skinless chicken breast halves.
What is used to coat the chicken?
The chicken is coated with 1/4 cup of toasted wheat germ.
How much olive oil is required for cooking?
A total of 2 tablespoons of olive oil is used, divided for cooking the chicken and the vegetables.
What vegetables are included in the vegetable medley?
The dish includes sliced zucchini, chopped green sweet pepper, onion rings, and minced garlic.
How many cloves of garlic do I need?
You need 2 minced garlic cloves.
How much salt and pepper is suggested?
The recipe calls for 1/8 teaspoon of salt and 1/8 teaspoon of pepper for seasoning.
What is the purpose of adding water to the skillet?
Two tablespoons of water are added to the skillet to steam the vegetables slightly for about one minute.
Can I use lime juice instead of lemon juice?
Yes, the recipe allows for either 4 teaspoons of lemon juice or lime juice.
How are the tomatoes prepared for this dish?
Two medium tomatoes are cut into wedges and stirred in at the end to warm through.
How much couscous should I prepare?
The recipe requires 3 cups of cooked couscous.
What kind of cheese is used for the topping?
The dish is topped with 1/2 cup of crumbled feta cheese.
How many servings does this recipe make?
This recipe is designed to provide 4 servings.
How long does it take to cook the chicken in the skillet?
The chicken should be cooked uncovered for 12 to 15 minutes, turning once.
What is the target internal temperature for the chicken?
The chicken should reach an internal temperature of 165°F (75°C).
How long does it take to sauté the vegetables?
The zucchini, pepper, onion, and garlic should be sautéed for about 3 minutes until they begin to soften.
What is the total estimated preparation time?
This quick meal can be prepared in approximately 30 minutes.
Is the chicken cooked covered or uncovered?
The chicken is cooked uncovered over medium heat.
How is the onion prepared?
The onion should be sliced and separated into rings.
How should the dish be assembled for serving?
Divide couscous onto plates, top with vegetables, then chicken, and finish with crumbled feta.
What is the recipe category?
This recipe is categorized as a One Dish Meal.
What type of pepper is used?
The recipe specifically calls for green sweet pepper.
What culinary style does this dish represent?
The dish is inspired by Mediterranean and Greek cuisine flavors.
Can I use a larger zucchini?
The recipe suggests 1 small zucchini, sliced.
What adds the creaminess and tang to the dish?
The crumbled feta cheese provides the final creaminess and tang.
When should I add the lemon juice?
Stir in the lemon juice after removing the skillet from the heat.
Is there nutritional information for fat or calories provided?
No, nutritional data for calories, fat, and carbohydrates is not currently available for this recipe.
What is the role of wheat germ in this recipe?
Toasted wheat germ is used as a coating for the chicken breast halves.
How do I know the tomatoes are ready?
Allow the residual heat of the pan to warm the tomato wedges after removing from the burner.
What is the texture of the couscous?
The couscous serves as a fluffy bed for the chicken and vegetables.
Is this recipe suitable for busy weeknights?
Yes, it is described as a quick dinner perfect for busy weeknights.